In a small bowl, combine the paprika, garlic powder, onion powder, and a generous pinch of salt and freshly ground black pepper. Set this seasoning mixture aside. I find measuring out the spices before touching the chicken helps prevent any contamination and keeps your workflow clean. Pat the chicken wings thoroughly dry with paper towels—this is crucial for crispiness, as moisture prevents browning and creates steam instead.

Set your air fryer to 380°F and allow it to preheat for 3-5 minutes. While it heats, lightly spray the air fryer basket with cooking spray to prevent sticking and ensure the wings release easily after cooking.

Place the dried chicken wings in a large bowl and drizzle with the olive oil. Add the seasoning mixture from Step 1 and toss everything together until all wings are evenly coated. Make sure every piece is covered—this is where the flavor comes from. I like to use my hands for this so I can feel when each wing is properly coated.

Arrange the seasoned wings in the preheated air fryer basket in a single layer, making sure they don't overlap or touch each other—this allows hot air to circulate all around each wing for even cooking. Cook at 380°F for 10 minutes, which helps render the fat and cook the wings through without burning the seasoning.

Increase the air fryer temperature to 400°F and cook for 6-8 minutes more, checking at the 6-minute mark. The wings are done when they're deeply golden and crispy on the outside, with no pink at the joints. This two-temperature method gives you perfectly cooked, juicy meat inside with a shatteringly crisp exterior.

Transfer the crispy wings to a serving platter and garnish with fresh parsley if desired. Serve immediately with ranch dressing on the side for dipping. The wings are best enjoyed right away while they're still warm and crispy.